Fennel Salad with Dried Plums, Manchego Cheese and Prosciutto

Prep Time 15 minutes    Cook Time 0 minutes     Serves 8

Ingredients

2 bunches frisée
1 bulb fennel, thinly sliced
3 tablespoons Fennel Oil (recipe follows) or olive oil
1 teaspoon lemon juice
Salt and pepper (optional)
16 pitted dried plums (prunes), halved
4 ounces shaved manchego or Pecorino Romano cheese
6 thin slices (about 2 ounces) prosciutto, serrano ham or duck prosciutto, cut into thin strips.

Directions

In large bowl, combine frisée and fennel. Drizzle with fennel oil (recipe below) and lemon juice; toss to coat. Season with salt and pepper, if desired. Arrange on 8 serving plates. Top evenly with dried plums, cheese and prosciutto.

Tip: To shave hard cheeses, use vegetable peeler or small knife to cut very thin slices off long side of cheese.

Fennel Oil: In large skillet, cook and stir 3 tablespoons whole fennel seeds over medium heat 15 to 30 seconds or until fragrant. Using coffee or spice grinder or mortar and pestle, grind fennel until coarsely ground. Transfer to jar; add 1cup extra-virgin olive oil. Shake well. Cover; let stand in cool dark place 7 days. Pour through strainer to remove fennel before using. Store in a cool dark place for up to 1 week. (Makes 1 cup)

Recipe created by Joanne Weir

Nutritional Information

Calories

172

Cholesterol

16mg

% of Calories from Fat

52%

Total Fat

10g

Sodium

392mg

Carbohydrates

15g

Protein

8g

Fiber

2g

Potassium

326mg